Semi-Bonless Quail

Raised with small farm pride, these restaurant-quality birds are carefully hand-processed in Vermont. For this product, Cavendish Game Birds’ semi-boneless quail, all of the bones have been removed except for the wing and lower leg with the skin left intact. They are perfect for stuffing—from a traditional bread stuffing to foie gras and truffles, or if you prefer, they're also excellent for grilling and sautéing.